Wow May '02....Curried Noodles with Tofu

[kwormann]

We made this tonite (I say we because DH and I made it together). We both give it an 8 with these recommendations:

1) The tofu wasn't in the sauce long enough to really gather the flavor
2) I couldnt find green curry so I used a spicy curry (very fattening...Id be interested to see if green curry is as fattening)
3) Since the tofu didnt soak up much flavor and neither of us feel we have to have protein for dinner, I think you could leave it out and add more veggies
4)DH thought the sauce could be thicker to cling better
5) We used buckwheat soba noodles

We served it with soybeans sauted with a tiny bit of sesame oil and a south australian chardonay.

I told Scott the cooking together was almost as good as sex (we even went to Whole Foods to get the ingredients together!!!):D ;) :D

[Dewey]

I made this last night and also really liked it. I didn't have tofu, so I used chicken instead. I also added in some thinly sliced red onion that needed to be used up. Also, since the can of light coconut milk had 1 3/4 c, and I knew that it would just go bad if I didn't use it, I basically doubled the sauce part, then didn't soak the rice noodles in water for as long as directed. Instead, I let the rice noodles finish softening up in the coconut/curry mixture. Very yummy, and the portions ended up being HUGE. I had some for lunch today and am about to go have some for dinner tonight (very late dinner, long story...) So far, I'm loving all of the noodle bowl recipes!

[Guest]

I am planning on making this tonight and after much searching found the green curry paste. It has 10 calories per tablespoon, 0 fat calories. Before I found this on the shelf I picked up a red curry paste and it had alot of calories. This sounds good and I hope my family likes it!
Miranda

[lorilei]

What brand of curry paste are you using?

Just curious.
The only difference between the red and green curry pastes that I've used is the type of chile used to make the paste (red... or green).

[Guest]

This was a hit. It seemed to take a lot of time prepping, but it was worth it. I doubled the sauce and used 1 lb of fettucine instead of the rice noodles. When I went back for seconds, I could really feel the kick from the curry paste. The noodles absorbed more of the sauce. There was enough for three hearty eaters and my daughter took it for lunch today.

Lorilei, I used Thai Kitchen green curry paste. I don't remember the brand of the red paste I looked at, but it had many more calories and ingredients than the green one.

[Claudia S]

Made this last week (used green curry paste & rice stick noodles), followed the recipe except substituting Thai basil* for the cilantro as DH bought some home from the farmer's market that day not knowing I was preparing curry noodles! Although it was good, it needed some tinkering. I found that my noodles were too firm, so I cooked it longer in the sauce, so all of the sauce ended up being absorbed into the noodles. Ended up a little too dry and a bit bland, even though there was a "kick" from the curry" for my taste. DH liked it but said it needed "fat" :D .

*The Thai basil was excellent in this dish, and helped with the flavor overall.

Claudia